Skip to Content

Homemade Chilli Sauce

Homemade Chilli Sauce makes a great edible gift, perfect for all your chilli loving friends. Easy to make and tastes so much better than shop bought. Naturally vegan & gluten free.

For my Homemade Chilli Sauce I’ve used Cayenne chillies to give a medium hot heat – I’ve left the seeds in but if you prefer less heat you can remove the seeds.

The Cayenne chilli peppers give a fiery heat without being overpowering although you can use a different variety of chilli pepper if you prefer – a good tip is to taste the chilli before using to check how hot it is.

An opened bottle with a small bowl of sauce and cayenne peppers.

This blog post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please refer to Disclosure Page for further details.

Our family loves chillies and when we moved to France I started to grow them, experimenting each year with different varieties of chillies. There was often a bumper chilli crop which meant a batch of my Scotch Bonnet Sauce for our chilli head friends and OH, plenty of my prize winning Chilli Jam and even a bag full of chillies in the freezer.

Whilst in France, a local Mexican restaurant used to buy and sell my sauce and batches of it even travelled to Paris to my neighbour’s brother-in-law’s restaurant. A key part of the sauce’s popularity was its bright fresh colour and flavour, both of which sprang from using fresh home grown chilies.

Bottles of chilli sauce with a label, string and a pen.

What equipment do I need to make the Best Homemade Chilli Sauce ?

Bottles  with fresh chillies on a wooden board.

What ingredients do I need to make Chilli Sauce ?

You only need 6 ingredients to make Homemade Chilli Sauce.

Fresh tomatoes – fresh ripe tomatoes in season are best. You can substitute a 400g (12 oz) can of good quality plum tomatoes. This will affect the final colour of the sauce, making it darker.


Cayenne chilli peppers, your favourite chilli peppers or a mixture.


Apple cider vinegar – I like to use organic cider vinegar.


Caster sugar. I prefer to use caster / superfine sugar as it dissolves more easily.

Salt – I use a fine sea salt / Kosher salt.

Pickling spice – I use my own mix which I make in a big batch but you can pick up a jar from most supermarkets or online. If you can’t get hold of pickling spice, this is a small batch substitute :

Can I use different chilli peppers ?

Fresh cayenne chillies with a small bowl of homemade chilli sauce.

Yes you can, it’s pretty much down to personal taste and how hot you prefer your sauce. Why not try:

Scotch Bonnet Hot Pepper Sauce

Substitute Scotch Bonnets or Habanero chilli peppers. Although they are very hot, they also have a unique fruity taste which we love. They are a very bushy plant and grow slower than a cayenne chilli.

Homemade Sriracha Sauce

Adding a couple of crushed garlic cloves to the sauce and using Thai bird’s eye chillies will give you a Sriracha sauce.

Be careful when you handle these fiery hot chillies – I suggest using food grade plastic gloves. Unless you are a real chilli fiend, it’s probably best to cut out the membrane and remove the seeds of Thai chilli peppers.

How to make Hot Chilli Sauce

Homemade Chilli Sauce is really easy to make and it’s well worth doubling the quantity so you’ll have some to give as a homemade present.

Fresh tomatoes cooking down in a pan in the first image and the second image shows sugar and spice being added to the pan.
  • Skin, deseed and roughly chop your tomatoes.
  • Roughly slice your chillies – deseed them if you want less heat in the sauce.

TOP TIP: Be careful when handling very hot chillies, particularly scotch bonnets or Thai bird’s eye chillies. It’s best to wear gloves as eyes wiped with chilli fingers can burn and smart for hours!

  • Add the tomatoes and chillies to your pan along with half the cider vinegar.
  • Place on a medium heat and simmer until soft.
  • Remove your pan from the heat and give the mixture a whizz with a stick/hand blender. Be careful, the mixture is hot and you certainly don’t want chilli in your eyes !
  • Add the sugar and salt and place back on the heat, give it a good stir and add the spice bag.
  • Leave to simmer uncovered for 30 minutes.
  • Add the remaining vinegar and simmer until the mixture has reduced down to a nice thick sauce.
  • Pour into hot sterilised bottles or jars using a funnel.
A saucepan with chilli sauce and bottled sauce with a funnel.

Ways to use Chilli Sauce

Bottles with fresh chillies on a wooden board.

Homemade Chilli Sauce is a larder staple in our house and ends up in and on all sorts of food.

Use like Tabasco, it will add a definite kick to any dish – works really well on a pizza !

  • Tastes great as a Kebab Shop Chilli sauce with our Homemade Chicken Kebabs.
  • Liven up chicken or other meats and use in a marinade.
  • If you run out of fresh chillies for a dish, try a tablespoon of Homemade Chilli Sauce instead of a chilli.
  • Tastes great in fajitas and adds a zing to a salsa.
  • Add a dash to your favourite burger, hot dog or wrap.

How long does it keep ?

A labelled jar with a pair of scissors and string.

Once bottled and sealed, Homemade Chilli Sauce will keep for up to a year stored in a cool dry place.
Once opened, use within eight weeks.

Let’s Keep In Touch! You can Find Me On PinterestInstagram, Facebook and Twitter

More Homemade Edible Gift Recipes

Homemade Sweet Chilli Jam

Spicy Courgette Chutney

Homemade Stem Ginger

Homemade Chilli Sauce makes a great edible gift, perfect for all your chilli loving friends. Easy to make & tastes so much better than shop bought.

Homemade Chilli Sauce

Homemade Chilli Sauce makes a great edible gift, perfect for all your chilli loving friends. Easy to make & tastes so much better than shop bought. Naturally vegan & gluten free.
4.93 from 13 votes
Print Pin Rate Save Recipe
Course: Jams, Pickles, Chutneys, Sauces, Dips & Spreads
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 120 1 teaspoon
Calories: 6kcal
Author: Sarah James
1 teaspoon

Equipment

  • Stainless steel preserving pan or large wide based saucepan
  • Large saucepan lid or similar big enough to cover preserving pan
  • Funnel
  • spice bag or muslin cloth and string
  • Ladle
  • Handheld / stick blender
  • 3 medium sized sterilised bottles or jars

Ingredients

  • 400 g tomatoes – about 6 large tomatoes
  • 60 g Cayenne chilli peppers – about 4 large or 6 medium chillies
  • 375 ml apple cider vinegar
  • 125 g caster sugar/superfine sugar
  • 2 teaspoons salt
  • 1 tablespoon pickling spice tied up in a spice bag

Instructions

  • Skin, deseed and roughly chop your tomatoes.
  • Roughly slice your chillies – deseed them if you want less heat in the sauce.
  • Add the tomatoes and chillies to a large saucepan along with half the cider vinegar.
  • Place on a medium heat and bring to a simmer.
  • Simmer with a lid on for 30 minutes until soft.
  • Remove your pan from the heat and whizz together – I use a stick/hand blender. Be careful, the mixture is hot and you certainly don’t want chilli in your eyes !
  • Add the sugar and salt to your blended ingredients and place back on the heat. Give the pan’s contents a good stir before adding the spice bag.
  • Leave to simmer uncovered for 30 minutes.
  • Add the remaining vinegar and simmer for between 30 minutes to one hour until the mixture has reduced down to a nice thick sauce.
  • Pour into hot sterilised bottles or jars using a funnel.

Notes

  • Serving size is 1 teaspoon (5 ml) The recipe makes approximately 2 or 3 x 200 ml bottles depending on how far you reduce the chilli sauce.
  • The recipe can be easily doubled or halved – just use the toggle on the ingredients list.
  • Be careful when handling very hot chillies, particularly scotch bonnets. It’s best to wear gloves as eyes wiped with chilli fingers can burn and smart for hours!
  • Once bottled and sealed, Homemade Chilli Sauce will keep for up to a year stored in a cool dry place.
  • Once opened, use within eight weeks.
  • Nutrition information is approximate and meant as a guideline only.
Nutrition Facts
Homemade Chilli Sauce
Serving Size
 
1 teaspoon
Amount per Serving
Calories
 
6
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
39
mg
2
%
Potassium
 
12
mg
0
%
Carbohydrates
 
1
g
0
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
33
IU
1
%
Vitamin C
 
1
mg
1
%
Calcium
 
1
mg
0
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Pin For Later

Two images containing a jar and bottles of chilli sauce with fresh chillies on a wooden board.

I’m entering Homemade Chilli Sauce into Credit Crunch Munch created by Camilla from FAB FOOD 4 ALL & HELEN OVER AT FUSS FREE FLAVOURS & hosted this month by HELEN.

And linking to Festive Food Fridays at Taming Twins and Kerry Cooks

Sharing is caring!

Recipe Rating




Sam

Sunday 25th of July 2021

I've made this a couple of times, the first time it just wasnt hot enough, more like a sweet chilli sauce so the second time I ramped up the chillis and added several drops of Caos chilli sauce (9 million scoviles). Much better. But doubled the recipe and only got 3 x 200ml jars 🤔. Lovely flavourful sauce.

Sarah James

Monday 26th of July 2021

Hi Sam, thanks for getting in touch. Pleased to hear you made a flavourful sauce - with added Caos it sounds like you definitely prefer a hot chilli sauce :-) I've found with spicy recipes it's always a bit of a balancing act because there is such a range of tastes. I suggested in the post using Scotch Bonnet or Bird's eye chillies for a sauce with more heat but even then it's still subjective. The amount of finished sauce can vary as it depends how ripe your tomatoes are and how far you reduce the sauce - generally I manage to get at least two bottles from this recipe.

Homemade Stem Ginger - Tales From The Kitchen Shed

Wednesday 30th of September 2020

[…] Homemade Chilli Sauce […]

Katie Callaghan

Tuesday 24th of April 2018

Made this for friends and family, glad I kept some myself though because it is amazing and my father in law has been passing it around his brothers and sisters for them to try. Think i'll have to double or treble the batch next time.

sarahj

Saturday 28th of April 2018

Thanks for trying my recipe Katie, it's great to our homemade chilli sauce has gone down so well with your family. The recipe is really easy to scale up and saves a lot of time.

courtney

Friday 10th of March 2017

looks great. Is the cider vinegar, apple cider vinegar??

sarahj

Friday 10th of March 2017

Thanks for popping by Courtney, it is apple cider vinegar.

Homemade Chicken Kebabs : Perfect for the BBQ or under the grill!

Friday 13th of May 2016

[…] crispy oven chips (low fat with only a drizzle of oil), pickled red cabbage and even your own extra Homemade Chilli Sauce; the pickled red cabbage and the hot chilli sauce are best made in advance. Pittas freeze well (and […]